Lemon Pie

This one can probably be traced back to the Mennonites or the Amish.
It's very basic and includes the lemon and the peeling!

Preheat the oven to 425 degrees

2 Lemons
1 3/4 C sugar
4 eggs
1/4 tsp salt
1 - 9" double pie crust, unbaked

In a large saucepan of boiling water:
Blanch the Lemons for only 30 seconds, drain them, rinse them under cold water and trim the ends.
Slice them crosswise into paper thin slices, removing the seeds as you go.
In a bowl, cover the slices with the sugar and let stand ( stirring once after 1 hour), for 8 hours or overnight.

Remove the slices from the sugar and place them in the pie shell.

Add eggs and salt to the sugar from the Lemons and whisk the mixture well.
Pour this mixture over the Lemons.

Cover with the top crust, slit vents with a small knife and bake 25 minutes at 425 degrees and then reduce the temperature to 350 degrees and continue to bake for 20 - 25 minutes more.

Enjoy!
Peace in the Kitchen!